Clausena Indica, commonly known as Mac Mat, is a native plant of Southeast Asia and belongs to the Rutaceae family. In Vietnam, this plant is mostly found in the northern mountainous provinces of Lang Son, Cao Bang, Quang Ninh, and Thanh Hoa. Specifically, the plant thrives in the cool and humid climate of hilly areas, imparting a unique and pleasant aroma to its leaves.
For ages, the ethnic minorities in the highlands have used Mac Mat leaves as a distinctive spice in their culinary specialties.
Mac Mat is an easily cultivable plant that can be harvested for several years after planting. It typically grows to a height of 3-6 meters, thrives in sunny conditions, and is drought tolerant, making it well-suited for mountainous regions. The leaves are pinnate, with a glossy upper surface and a soft downy underside. From March to April, the plant blossoms with tiny white flowers, followed by the appearance of fruits that ripen to a golden yellow color during the summer, offering a delightful combination of mild sweetness and tangy sourness.
Traditionally, the highlanders have incorporated Mac Mat leaves into their barbecue dishes, particularly the renowned roasted duck of Lang Son. Anyone who has tasted this dish once is unlikely to forget the crisp, golden-brown skin of the duck, infused with the distinctive aroma of Mac Mat leaves stuffed inside, effectively eliminating any fishy odor.
Barbecued meat with Mac Mat leaves
Apart from using fresh leaves, locals also sun-dry the leaves for year-round use. While the dried leaves may lose their tenderness, they retain most of their aromatic qualities. Consequently, city dwellers can conveniently prepare authentic-tasting barbecued meat or roasted pork dishes with these leaves.
“During the season, I sell almost ten kilograms of fresh Mac Mat leaves daily,” said Ms. Giang, a seller of Northwest specialties on an online marketplace. “Many regular customers buy in bulk and store them in their freezers. In addition to retail sales, I also supply several restaurants specializing in Lang Son cuisine.”
Fresh Mac Mat leaves are currently priced at 50,000–70,000 VND/kg, while dried leaves can cost up to 200,000 VND/kg. As the season only lasts a few months, those who know the value of these leaves tend to buy in larger quantities for storage. Notably, fresh leaves can be refrigerated for up to ten days, while dried leaves can retain their flavor for an entire year.
Beyond its culinary applications, Mac Mat leaves are also revered as a traditional herbal remedy. The essential oil present in the leaves exhibits antibacterial properties, neutralizes foul odors, aids digestion, and enhances the overall flavor of dishes. Consequently, highlanders incorporate these leaves not only in barbecued dishes but also in soups, fish stews, and meat marinades…
Mr. Phuong, a resident of Hanoi, shared his thoughts: “Back in my hometown, Mac Mat leaves were everywhere, falling in abundance from the trees. Now, living in the city, it’s become quite a challenge to find them. Barbecued dishes are still enjoyable without these leaves, but there’s always something missing.”
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